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Prep Time: 0 Minutes Cook Time: 300 Minutes |
Ready In: 300 Minutes Servings: 8 |
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Care for some soup with your beans? This is a hearty, chunky tomato-based soup packed with kidney, adzuki and green beans as well as 5 kinds of peppers - and you'd never guess it was vegan! Ingredients:
4 oz dried dark red kidney beans |
4 oz dried adzuki beans |
1 tbsp olive oil |
1 medium sweet onion, diced |
2 cloves garlic, minced |
2 cups carrots, chopped |
2 cups celery, chopped |
1 cubanelle pepper, diced |
1 green bell pepper, diced |
1 red bell pepper, diced |
1 medium fresh tomato, chopped |
1/2 tsp black pepper |
1/4 tsp paprika |
6 cups vegetable broth |
3 cups water |
29 oz canned diced tomatoes |
1 tbsp nutritional yeast |
1/2 tbsp dried basil |
1/2 tbsp dried oregano |
2 bay leaves |
1 lb fresh or frozen green beans |
1 cup golden jewel grains blend (i found this at bulk barn - it's a mixture of israeli couscous, coloured orzo, split garbanzo beans and quinoa - feel free to substitute your favourite mix) |
salt to taste |
Directions:
1. Combine dried beans in a jar or other container. Cover with water and soak overnight (up to 2 days) See Photo. Drain and rinse thoroughly, set aside.
2. In a large pot, heat olive oil.
3. Add onion and saute over medium-high heat until browned.
4. Add garlic, carrots, celery and all the peppers, stirring well.
5. Cook 7-8 minutes, until the vegetables have begun to soften.
6. Stir in the chopped fresh tomato, sprinkle with black pepper and paprika and cook 2 minutes, stirring.
7. Pour in broth, water, and canned tomatoes, then stir in beans, nutritional yeast, basil, oregano and bay leaves.
8. Bring to a boil, then reduce heat and simmer, covered, for 4 hours, until beans are tender. Remove bay leaves.
9. Add green beans, grain blend and salt, increase heat and cook until grains are cooked, about 15 minutes. See Photo
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